2.01.2013

Tonight's the international pot luck at Frankie's school. I tried my croissant dough for pain au chocolat minis. I'm not entirely fond of the no melt dark chocolate that is conventional for these, I prefer nutella. They came out pretty nice. The dough (500 g) is lean and was folded 33 x 2, or 54 layers with 114 g of butter. I froze the dough overnight and left it in the fridge for 6 hours before rolling these. Final proof about an hour. Whole egg glaze with a sprinkle of sugar.